NewzVille Science Desk
A recent study conducted by Institute of Advanced Study in Science and Technology (IASST), Guwahati, an autonomous institute of the Department of Science and Technology (DST) emphasizes the health benefits of traditional fermented foods. They showed that the bioactive peptides (BAPs) or short protein fragments consisting of 2 to 20 amino acids that they contain can regulate blood pressure, blood sugar, immunity and inflammation.
The study published in Food Chemistry (2025), led by Prof. Ashis K. Mukherjee, Corresponding author and Director IASST, Dr. Maloyjo Joyraj Bhattacharjee, Dr. Asis Bala, and Dr. Mojibr Khan showed that foods such as yogurt, idli, miso, natto, kimchi and fermented fish contain high levels of these peptides.
The study shows that the health effect of the bioactive peptides they contain, differ across populations and can personalise nutrition for India’s diverse population.
Bioactive peptides from fermented foods are gaining global attention for their health benefits. With advancements in biotechnology and a deeper understanding of individual differences, bioactive peptides could hold great promise for nutrition and health solutions.
